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Apricot-Ginger Bellinis

Photo: Becky Luigart-Stayner; Styling: Melanie J. Clarke
Yield 8 servings
Finalist, Starters and BeveragesI created this recipe for my sister-in-law's baby shower (we used ginger ale instead of prosecco for the mom-to-be). For a pretty touch, dip the edges of the Champagne flutes in a mixture of sugar and grated lime rind. —Karen Coyne, Hagerstown, Md.

Ingredients

  • Sugar syrup:
  • 3/4 cup water
  • 3/4 cup sugar
  • 1 (2-inch) piece peeled fresh ginger, halved
  • Remaining ingredients:
  • 1 teaspoon grated lime rind
  • 1 teaspoon fresh lime juice
  • 1 (15-ounce) can apricot halves in light syrup, drained
  • 1 (750-milliliter) bottle prosecco or other sparkling white wine

Nutrition Information

  • calories 111
  • fat 0.0 g
  • satfat 0.0 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 0.2 g
  • carbohydrate 13 g
  • fiber 0.4 g
  • cholesterol 0.0 mg
  • iron 0.1 mg
  • sodium 1 mg
  • calcium 4 mg

How to Make It

  1. To prepare sugar syrup, combine water and sugar in a small saucepan. Bring to a boil; cook 2 minutes or until sugar dissolves. Add ginger. Remove from heat; cool. Chill 4 hours.

  2. Strain sugar syrup through a colander into a bowl; discard ginger. Place 1/3 cup sugar syrup in a blender; reserve remaining syrup for another use. Add rind, juice, and apricots to blender; process until smooth. Spoon 2 tablespoons apricot puree into each of 8 glasses. Top each with 1/3 cup prosecco; stir gently.